Milk desserts are products showing a gel or a semi-liquid texture. A necessary texture and good stability of such desserts can be provided by adding, among other things, thickeners to milk or by applying mixtures of suitably composed raw materials. The objective of the study was to make milk desserts of: whey protein isolate (WPI), whey protein concentrate (WPC), skimmed milk powder (SMP), and different kinds of starch and carrageenan. Changes in apparent viscosity, texture, and syneresis were analyzed depending on the composition of desserts. Desserts made of WPI, carrageenan, and a modified starch of wax maize had the highest apparent viscosity and a low syneresis compared with the desserts prepared of SMP and WPC. When sucrose was replaced by aspartame, the rheological properties of WPI desserts were evidently improved.
rheology, milk dessert, texture, hydrocolloids